Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal Journal of Food Industrial Technology
Isya Lestari Triyudhani
Universitas Muhammadiyah Jember
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Industrial & Manufacturing Engineering

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Karakterisasi Sifat Kimia Crackers Ikan Tongkol Dengan Variasi Penambahan Tepung Ikan Tongkol (Euthynnus Affinis) Ara Nugrahayu Nalawati; Danu Indra Wardhana; Asih Imer Rita; Isya Lestari Triyudhani
Journal of Food Industrial Technology Vol. 1 No. 2 (2024): Mei
Publisher : Journal of Food Industrial Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofit.v1i2.4914

Abstract

In general, crackers have a very high flour content and low protein content because they do not require too much dough expansion. The protein content of crackers sold commercially is only sufficient for around 5-8% of daily protein requirements. So it is necessary to substitute the basic ingredients for wheat flour with other flour ingredients that have a high protein content, one of which is tuna fish flour. This research aims to determine the best ratio and length of drying time for the chemical characteristics, color, aroma, taste and preferences of the crackers that the panelists like, as well as the shelf life of the tuna crackers. The parameters and tests used in this research include: water content, ash content, fat content, protein content, swelling power, and organoleptic tests (taste, color, aroma, preference). The research results showed that crackers with the addition of tuna fish flour met the quality requirements of SNI 01-2973-1992. The tuna fish flour cracker formulation has a water content of 0.4%, ash content of 0.2%, protein content of 7.11%, fat content of 16%, and swelling power of 0.6%.
Co-Authors Ara Nugrahayu Nalawati Asih Imer Rita Wardhana, Danu Indra